Carrot Salad with Tahini Lemon Vinaigrette
This crunchy carrot salad has pistachios, scallions and cilantro all tossed in a tahini lemon dressing. Serve it as a salad or a side dish.
Servings: 4
Ingredients
For salad
- 1 pound carrots
- 3 scallions, thinly sliced
- 1/4 cup chopped pistachios
- 1/4 cup chopped cilantro
For vinaigrette
- 1 garlic clove, minced
- 2 tablespoons tahini
- Juice of 1 lemon
- 1/2 teaspoon maple syrup
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Peel and trim the ends of the carrots. Cut them into matchsticks using sharp chef’s knife or a julienne peeler. You can also use a box grater or food processor and shred the carrots.
- Combine the carrots, scallions, pistachios and cilantro in a large bowl.
- For the vinaigrette, whisk together the garlic, tahini, lemon juice, maple syrup, cumin, kosher salt, pepper and olive oil in a small bowl until fully combined.
- Drizzle the vinaigrette into the salad, tossing to combine.
Notes
You can store leftovers in the refrigerator up to 2 days in an airtight container. If you aren't planning to eat the entire salad at once, store the dressing and salad separately. Let the dressing sit out at room temperature for 10 minutes to turn into liquid again if it has become solid in the cold of the refrigerator.
For a shortcut, you can buy shredded carrots instead of cutting them yourself.
Optional Additions:
- Chickpeas: Drain and rinse 1-15 ounce can of garbanzo beans and toss them in teh salad.
- Cheese: The recipe is vegan as written, but if you do eat dairy, you can add crumbled feta or goat cheese.
Nutrition
Calories: 262kcal | Carbohydrates: 16g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 375mg | Potassium: 516mg | Fiber: 5g | Sugar: 7g | Vitamin A: 19130IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 1mg